Toad In The Hole

About this time of year I start cooking a bit of old fashioned British comfort food which everyone loves. Crispy pork and apple sausages encased in fluffy bronzed batter and smothered in gallons of rich onion gravy. It feels so cosy and delicious especially eaten by the open fire with a nice glass of red.


6 pork and apple sausages

2 eggs beaten

200ml milk

200ml water

salt and cracked black pepper to season

225g plain flour

2 tablespoons olive oil


Pre heat oven to 220C / 200C fan

Put oil in your baking dish and heat for a few minutes in the oven so it’s nice and hot.

Add your sausages to the dish of hot oil and bake for approximately 15 minutes until they start to bronze.

While the sausages are browning in a large mixing bowl add your plain flour, salt and cracked black pepper.

Now add your beaten eggs in the middle of the flour and whisk together slowly adding your milk and water mixture bit by bit, whisking all the time.

Remove dish of sausages from the oven after 15 mins and leave on the hob for a minute as it will be very hot and you don’t want to get hot oil on you as it will be spitting. When it has calmed down a bit pour in your batter mixture.

Bake for a further 20 minutes until the batter starts to rise and turn golden and slightly crispy.

Serve with a lovely hot mustard, peas, gallons of onion gravy and a large glass of red.

Tip: If you like Rosemary add it after your’ve poured in the batter for a bit of a fragrant kick.